Pesto, pistou.

A delicious ahi tuna with olive and eggplant pesto, a tasty seafood soup with tarragon pistou… Discover this fall the new “pesto, pistou” Food & Beverage menu made by Mövenpick. A brand new selection of 7 dishes that will excite the palates of those trying the new and unique variations of these 2 luscious cold sauces! The goal? To capture the essence of Mediterranean cuisine inspired by the regions of Liguria and Provence. Food lovers, bon appétit!

Have you ever heard about pesto, pistou? Fruits of Mediterranean cuisine from Liguria and Provence, pesto and pistou are 2 variations of the same flavourful sauce based on nuts, seeds, basil, olive oil and cheese.

Italian pesto, which originates in Genoa, the capital city of Liguria, Italy, is blended from garlic, basil, pine nuts, grated pecorino cheese (or sometimes parmesan) and olive oil.

Its French cousin, pistou, is a Provençal cold sauce with similar ingredients, but without the pine nuts and with or without cheese.

Pesto, pistou. we make moments.

To honour this delicious sauce, Mövenpick has created exciting variations in a brand new selection to tantalise the taste buds of the adventurous foodie! With its new global menu promotion, called “Pesto and Pistou”, the brand will invite our guests to savour the tastes and flavours of the Mediterranean!

Marking another gastronomic triumph for a brand synonymous with culinary excellence for more than 70 years, its expert Chefs have perfected a new innovative range of pestos (Italian) and pistous (French). The results? 7 experimental dishes to taste!

THOMAS HOLLENSTEINDirector of Food & Beverage Europe, Mövenpick Hotels & Resorts

Our talented chefs have taken inspiration from a time-old European tradition, with this aromatic herb harvested in late summer and conserved in a way that it can be savoured in autumn by blending it with unconventional ingredients to create a selection of inventive pesto and pistou variations.

From savoury favourites including seared Ahi tuna with olive and eggplant pesto to seafood soup with tarragon pistou throught a sweet treat with a real difference – Bundt cake with chocolate-mint pesto, served with a Mövenpick Espresso… The brand’s twist on these 2 classic European sauces, both based on the aromatic herb basil, which is harvested in late summer, to brings globally-popular dishes to life! 

JOCHEN KRAUTHEIMBrand Manager, Mövenpick Hotels & Resorts.

True to our rich culinary legacy and passion for innovation, but without compromising quality and authenticity, our latest gastronomic showcase tells our guests the delightful tale of 2 luscious basil-based sauces in a way they have never experienced before.

A menu for everyone’s taste

AHI TUNA WITH OLIVE AND EGGPLANT PESTO

pan-seared yellowfin tuna fillet with a modern interpretation of ratatouille, pine nuts and black tapenade.

SEAFOOD SOUP WITH TARRAGON PISTOU

a touch of tarragon and a unique blend of sweet aniseed and mild vanilla bring this specialty seafood dish to life.

TAGLIOLINI WITH WALNUT-BASIL PESTO

walnuts replace pine nuts to create an imitable new pesto blend that is smooth, sweet and deliciously buttery.

BLACK COD WITH PESTO ROSSO

accompanied with risotto made from aged Acquerello rice to absorb every ingredient and flavour in full.

BEEF FILLET WITH RED CABBAGE PESTO

a traditional winter vegetable with a sweet edge gives this pesto dish punch. 

CORN CHICKEN BREAST WITH BELL PEPPER PESTO

with peas, snow peas, egg, a basmati rice galette and sublime bitter-sweet yellow-red pest. 

BUNDT CAKE WITH CHOCOLATE-MINT PESTO

a timeless German cake with a cool mint and rich chocolate pesto twist, served with a Mövenpick Espresso.